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This Butterfinger Fudge is a simple and easy recipe that only has 4 ingredients! It tastes just like your favorite candy bar and it is made with candy corn! It’s a mind-blowing fudge recipe – you’re going love it because it tastes like Butterfingers!
Easy Fudge Recipe
The main ingredient in this fudge is candy corn!The candy corn mixed with some peanut butter makes a butterfinger candy bar! If you don’t mind making this recipe with 5 ingredients, I like to melt some milk chocolate and drizzle it over the top of the fudge. No candy thermometer needed – just an easy fudge recipe!
This recipe is a viral TikTok recipe, the original Butterfinger Fudge with candy corn – and it’s so delicious.
Ingredients Needed
- Candy Corn: Be sure to use fresh candy corn (from this year, not old stuff you find in your pantry).
- Peanut Butter: Creamy peanut butter is definitely the way to go for this recipe.
- Sweetened Condensed Milk: Turns it into fudge!
- White Chocolate Chips: This is what helps the fudge solidify.
How to make Easy Butterfinger Fudge
- Line a 9×9-inch pan with foil and spray with cooking spray.
- Add Candy Corn and peanut butter to a saucepan and heat over low heat. Add sweetened condensed milk and white chocolate, stirring until smooth. This will take awhile!
- Spread evenly in pan. Cool on counter about 15 minutes, then chill until hardened. Cut into squares.
- If you want, you can dip the fudge in milk chocolate or drizzle chocolate over the top. Melt chocolate chips (I added a little vegetable oil to thin them) and dip the bottoms of the fudge squares in the chocolate. Set on a wax paper lined cookie sheet to harden.
Expert Tips
- Candy corn takes a long time to melt down, which is why I recommend using a saucepan not the microwave. It works, just keep melting and stirring.
- Make it melt faster: chop the candy corn carefully or use a food processor to chop it.
- You can add chopped candy bars to this or dip the fudge in chocolate. I like it plain or drizzled with chocolate!
FAQs
It could be a problem with the temperature. Make sure the milk gets hot enough!
Fudge can last a couple weeks in the refrigerator, but can be frozen in an airtight container for up to 3 months!
Butterfinger Fudge
Ingredients
- 3 cups Candy Corn
- 1 cup (268g) peanut butter
- 1 14 ounce can sweetened condensed milk
- 2 cups (340g) white chocolate chips
- 1 cup (170g) milk chocolate chips , optional
Instructions
- Line a pan with foil and spray with cooking spray. (I used an 8×8 pan. The fudge was very thick, so if I made it again, I’d use a 9×9 pan.)
- Add Candy Corn and peanut butter to a medium saucepan and heat, over low heat, stirring every 30 seconds or so, for about 3 minutes. Add sweetened condensed milk, stir, and cook for another 3 minutes, stirring every 30 seconds (you don’t want the milk to boil; a slight simmer is okay). Add white chocolate chips and stir until everything melts together. (It will seem like it’s never going to melt…but it will!)
- Spread evenly in pan. Cool on counter about 15 minutes, then chill until hardened. Cut into squares.
- If you want, you can dip the fudge in milk chocolate. Melt chocolate chips (I added a little vegetable oil to thin them) and dip the bottoms of the fudge squares in the chocolate. Set on a wax paper lined cookie sheet to harden.
Recipe Video
Recipe Notes
- This fudge is a little softer and chewier than traditional fudge. But it actually tastes like a Butterfinger!
- To make melting easier, carefully chop the candy corn first, or use a food processor to chop it.
Recipe Nutrition
Other Fudge Recipes
Last Updated on October 21, 2023
What brand of peanut butter for the butter finger fudge
Thanks
I normally use Skippy Naturals. Any regular no-stir peanut butter will work.
What is the measuring utensil used for the peanut butter?!! I need that!
It’s an Oxo measuring cup for sticky things – love it. http://amzn.to/2cy93HD
Your posts crack me up! You’re so witty! ( and of course brilliant with baking!)
:0)
This looks amazingly great! I can not wait to make it for Halloween. Yum!
Enjoy!
I’ve been making this every year after Halloween. I love the taste but I hated waiting for things to melt. This year I melted the peanut butter and candy corn in the microwave for 2 and half minutes stirring every 30 seconds. It was sooo much easier this time.
There are so many happy, positive comments here that I’m thinking that the people who aren’t happy with the recipe must have done something wrong. I can’t wait to try it!
Ha!! 🙂 Enjoy!
Just awful!!!! The candy corn took forever to melt and it never did completely melt! I gave up and just stuck it in the pan, so disappointing! Will not try anymore recipes from this site.
I’m so sorry that happened Elise. It does take a really, really long time for the candy corn to melt, as I mentioned in the recipe. I think some brands of candy corn also melt differently than others, and possibly it just needed even longer to completely melt.
I tried to make these tonight. 3 hours later and the candy corn is still not completely melted.(brachs, expiration date November 2016) and all the oil from the peanut butter (skippy) is at the bottom of the pan. Was looking forward to trying this recipe. What could have gone wrong???
Oh my gosh! I’m not sure Billie. I cooked mine over low heat for probably 15 minutes and they eventually melted. I really am not sure why it still wasn’t melted even after so long. Possibly something in the candy corn? That’s the only variable, I guess. Possibly cutting up the candy corn would help it melt faster. But 3 hours? I’m not sure. I’m sorry!
Does it matter if you use real peanut butter (the oily kind that separates) or the commercial stuff like Jiff or Skippy that has sugar, etc. added to it? I want to make this tonight but only have real peanut butter at home and don’t want a big runny mess….
I’ve never made this with natural peanut butter Michelle, so I’m not sure how it would perform with it. If you do give it a try, let me know.
I just made these tonight and sprinkled chocolate chips on top. I followed the recipe exactly but it just tastes like regular PB fudge dipped in chocolate to me. 🙁 I wish I knew what I did wrong.
It might just be a taste thing Laura. For me the fudge had more of a chewy texture, a cross between a butterfinger and fudge. That, with the peanut butter flavor, made it more reminiscent of a candy bar. I guess everyone tastes things differently!
I tried this today. The recipe said it was soft, but mine is really hard to cut. It’s more like caramel than fudge. What did i do wrong??
The only thing I can think is that the candy corn might be to blame. I have a feeling that older candy corn (or different brands) might perform differently. Is it that hard at room temperature?
I had it out of the fridge for about 20 mins before i cut it. Maybe that want long enough. Or it could be the brand. It’s really hard to find candy corn now that Halloween is over! So i took what i could get. Thanks for the input! 🙂
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